Pumpkin Cream Cheese Muffins

Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 3 tbsp powdered sugar, for filling
• 1 tsp vanilla extract, for filling
• 1 cup powdered sugar, for glaze
• 3 tbsp heavy cream
• 1 tsp vanilla extract, for glaze

Steps

1. 1

   1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Beat the cream cheese, powdered sugar, and vanilla extract together until smooth and set aside.

2. 2

   2. Whisk together the pumpkin puree, eggs, oil, granulated sugar, and brown sugar in a large bowl until fully combined.

3. 3

   3. Fold in the flour, baking soda, cinnamon, nutmeg, cloves, and salt until just incorporated — do not overmix.

4. 4

   4. Fill each muffin cup halfway with batter, drop a heaped teaspoon of the cream cheese mixture in the center, then cover with a spoonful of remaining batter to enclose the filling.

5. 5

   5. Bake for 20–22 minutes until the tops are golden and a toothpick inserted into the muffin portion comes out clean. Cool in the tin for 5 minutes, then transfer to a rack.

6. 6

   6. Whisk the powdered sugar, heavy cream, and vanilla into a pourable glaze and drizzle over the cooled muffins.